PREPARATION

1. In a bowl, add 250 grams green mung beans, 800 milliliters water and soak for overnight.

2. Transfer this into a blender, add 20 grams ginger, 20 grams green chili, 1 teaspoon salt and blend it into a smooth paste.

3. Heat some oil in a pan, add the prepared paste on it and spread it evenly.

4. Add some grated paneer, tomato, onions, green chili and coriander on it.

5. Sprinkle some salt and pav bhaji masala on top of it.

6. Flip it gently.

7. Cook until it turns golden brown in color.

8. Remove it from heat.

9. Serve.

Spring Moong Cheela

Servings - 2 - 3

INGREDIENTS


Split mung beans - 250 grams

Water - 900 milliliters

Ginger - 2 teaspoons

Green chili - 20 grams

Salt - 1 teaspoon

Oil - 1 tablespoon

Schezwan sauce - 50 grams

Ketchup - 50 grams

Cabbage - 100 grams

Carrots - 60 grams

Bell pepper - 230 grams

Salt - 1 teaspoon

Black pepper - 1/2 teaspoon

Oil - for shallow frying